St. Magdalener Mumelter-Griesbauerhof 1986
The St. Magdalener Mumelter-Griesbauerhof 1986 is an Italian red wine produced by Mumelter-Griesbauerhof. This 1986 vintage is classified as a Qualitätswein b.A and Denominazione di Origine Controllata (DOC), originating from the St. Magdalener area. The wine was estate bottled, noted as Erzeugerabfüllung on the label, at the producer's location in Rentsch and has an alcohol content of 12.5%.
It is crafted from Schiava, a traditional Northern Italian grape variety. Schiava is highly typical of the area and is frequently cultivated across both Alto Adige and Trentino, where it is deeply rooted in the local viticultural history.
The wine comes from Trentino Alto Adige, a distinctly alpine wine region in Northern Italy where the landscape is defined by mountains, valleys, and cool altitudes. The region consists of two different wine identities, with this wine hailing from the northern part, Alto Adige, also known as Südtirol. The cool climate, significant altitude differences, and soils composed of limestone, porphyry, and stones create a unique terroir. This environment is renowned for producing alpine wines with balance, elegance, and a strong local identity.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Trentino Alto Adige
Trentino Alto Adige is an alpine-influenced wine region in northern Italy, where the vineyards lie among mountains, valleys and cool altitudes. The region effectively comprises two distinct wine identities: Trentino to the south and Alto Adige, or Südtirol, to the north. Trentino is especially known for Trento DOC, sparkling wine made by the classic method, as well as Chardonnay, Pinot Grigio, Teroldego and Marzemino. Alto Adige is known for elegant, fresh and aromatic wines from Pinot Grigio, Gewürztraminer, Sauvignon Blanc, Pinot Bianco, Schiava, Lagrein and Pinot Nero. The cool climate, the great differences in altitude and the limestone, porphyry and stony soils give wines with high freshness, pure fruit and clear precision. The region is known for alpine wines with balance, elegance and a strong local identity.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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